Pumpkin Flan

Flan in a pan with a slice of flan on an aqua background. Orange and yellow napkins folded on a green background with a brass and black fork resting on top

Pumpkin Flan is a creamy custard dessert in a simple caramel sauce with hints of pumpkin and warm spices. It is perfect for fall, Thanksgiving, or if you just want to cozy up to something sweet and creamy.

Course Dessert

Cuisine Latin American

Keyword easy pumpkin flan, how to make pumpkin flan, pumpkin flan, pumpkin flan recipe, pumpkin flan with condensed milk, pumpkin leche flan

Prep Time 20

Cook Time 1

Chill Time 2

Total Time 3 20

Servings

Calories 539kcal

Equipment

9x3 inches Round Cake Pan
Large Pan deep enough to contain the cake pan for water bath

Ingredients

30 oz Evaporated Milk 2 15 oz Cans
14 oz Condensed Milk 1 can
1/2 Cup Dulce De Leche (Optional)
6 Eggs
1/2 Cup Pumpkin Puree
1 tsp Ground Cinnamon
1/2 tsp Grated nutmeg
1/2 cup granulated sugar (may use brown sugar)

Instructions

Preheat the oven to 350 °F (177 °C)
Add evaporated milk, condensed milk and dulce de leche to a sauce pan. Then add to medium heat and bring to a simmer. Simmer until the dulce de leche dissolves completely, gently stirring to avoid too many bubbles. This should take about 5 minutes. Alternatively before adding the dulce de leche to the other milks, you may microwave the dulce de leche for 30 second intervals until it becomes loose like the condensed milk.
Remove the milk from the heat and set aside. Then in a small bowl whisk together the eggs. Whisk 2 cups of the milk, one cup at a time, into the eggs. Then combine the eggs and milk mixture with the remaining milk, pumpkin puree, cinnamon and nutmeg and gently whisk together. Try not to make the mixture frothy.
Next have a 9x3 inches round cake pan handy. A spring form pan will not work for this. Then add the granulated sugar in a single layer to a saucepan on high heat. Let cook untouched until the sugar caramelizes and is brown and completely liquid. This should take about 2 to 3 minutes so don't take your eyes off of it. The sugar caramel will start to get bubbly and a little smoky but will be a rich caramel color and completely liquid and pourable. As soon as this happens, immediately pour the caramel into the cake pan, and quickly swirl it around to cover the bottom of the pan. Don't worry if it doesn't cover every inch of it. It will during baking.
Place the cake pan into another pan deep enough to hold enough water to come half way up the cake pan. Then pour the custard mixture through a wire mess sieve into the cake pan. Straining the flan is done to eliminate air bubbles. You may cover the cake pan with foil or leave it uncovered. This step is optional. I've done it both ways and it didn't make a difference to me.
Transfer the pan to the oven. Carefully pour hot water into the pan that the cake pan is resting in. Pour enough hot water so that it comes half way up the cake pan. Then bake at 350 °F (177 °C) for 1 hour.
Remove from the heat and allow the flan to cool completely then cover and refrigerate for at least 2 hours. Then run a pointed knife between the circumference of the flan and pan, to free the flan from the sides of the cake pan. Then invert the flan unto a flat plate. Gently wiggle the cake pan free to reveal your beautiful pumpkin flan with the the rich caramel sauce.

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